Best Black Eyed Pea Fritters Recipes

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BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium Vidalia onion, small dice (about 1 1/2 cups)
1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 tablespoons all-purpose flour
1 large egg
1 large green onion, green part chopped, plus more for garnish
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
Kosher salt and freshly ground black pepper
Onion Jam, recipe follows, for serving
1 1/2 teaspoons unsalted butter
2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
  • Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
  • Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
  • Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
  • Top with the onion jam and garnish with the green onions.
  • Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
  • Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

BLACK EYED PEA FRITTERS



Black Eyed Pea Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Oil, for deep frying
1 1/2 pounds black eyed peas, cooked (canned works equally as well)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 small to medium onion, minced
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Steps:

  • In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
  • Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

The chef Pierre Thiam puts a twist on these traditional Senegalese accara, or black-eyed pea fritters. They are sold on street corners throughout West Africa, usually on fresh baguettes as a sandwich. But Mr. Thiam treats them a bit like falafel and stuffs them into fresh pita bread instead. The spicy pickled carrots he uses as a condiment are based on a recipe from his Vietnamese godfather. Accara are deliciously light and fairly addictive, and they make a great snack with drinks.

Provided by David Tanis

Categories     finger foods, project, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup dried black-eyed peas
2 tablespoons chopped white onion, plus sliced onion for garnish
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (optional)
Pinch of crushed red pepper (optional)
Vegetable oil, for frying
Fresh baguette or pita breads
Spicy pickled carrots, for serving (see recipe)
Lettuce leaves, for garnish
Sliced tomatoes, for garnish
Cilantro sprigs, for garnish

Steps:

  • Place the black-eyed peas in a large bowl with enough hot water to cover. Soak for at least 15 minutes (longer, even overnight, is fine), until the skins easily peel off when rubbed between the palms of your hands. Rub the skins off the peas, letting the skins float to the top. Slowly pour out the water and the skins with it, leaving the peas in the bowl. Repeat until all the peas are cleaned.
  • Drain the peas and place in a food processor along with the onion, baking soda, salt, a splash of water and the black and red pepper, if using. Process until a smooth batter forms, adding a little more water if necessary. The batter should be smoothly blended, similar to the consistency of light hummus.
  • Pour oil into a large cast-iron skillet or other heavy, straight-sided pan to a depth of 1 inch. Heat oil to 365 degrees over medium-high heat. Reduce the heat to medium and, using a spoon, carefully drop 1 tablespoon of batter into the oil. Repeat until there are several dollops in the pan, being careful not to overcrowd. Fry until golden brown, about 2 minutes, turning the fritters once. Remove with a slotted spoon, drain on paper towel and keep warm. Repeat until all batter is used.
  • To serve, split 1/4 baguette or a pita bread and fill with 3 or 4 fritters, a generous spoonful of pickled carrots, and some lettuce, tomato, onion and cilantro. (Alternatively, arrange accara, without the bread, on a platter and serve with drinks.) Serve immediately.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH



Black-Eyed Pea Fritters with Hot Pepper Relish image

Categories     Bean     Pepper     Appetizer     Breakfast     Side     Fry     Cocktail Party     Vegetarian     Pea     Bell Pepper     Hot Pepper     Deep-Fry     Party     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 36 fritters

Number Of Ingredients 17

For fritters
1 cup dried black-eyed peas
1 medium onion, chopped
1/2 teaspoon minced fresh habanero chile, including seeds
1 large egg
1 teaspoon salt
3 to 4 tablespoons water
6 cups vegetable oil
For relish
4 red bell peppers (1 1/2 lb), chopped
1 medium onion, chopped
2 plum tomatoes, chopped
1 tablespoon minced fresh habanero chile, including seeds
1 1/2 teaspoons salt
1/4 cup peanut or vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Soak peas for fritters:
  • Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
  • Make relish:
  • Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
  • Make fritters:
  • Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
  • Fry fritters:
  • Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE



Black-Eyed Pea Fritters with Hot Pepper Sauce image

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.

Provided by Bryant Terry

Categories     Food Processor     Vegetable     Side     Vegetarian     Dinner     Lunch     Legume     Deep-Fry     Vegan     New Year's Day     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Juneteenth

Yield Yield: 4 to 6 servings

Number Of Ingredients 11

1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil

Steps:

  • • Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
  • • In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
  • • Preheat the oven to 200° F.
  • • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
  • • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
  • • Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
  • • Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
  • • Serve hot with Hot Pepper Sauce .

ACARAJE BLACK-EYED PEA FRITTERS WITH SHRIMP FILLING



Acaraje black-eyed pea fritters with shrimp filling image

Create crispy fried patties using spiced pulses, then fill with prawns, chilli, coriander and tomato, Brazilian-style

Provided by Jennifer Joyce

Categories     Starter

Time 40m

Yield Makes 16

Number Of Ingredients 19

2 x 400g tins black-eyed peas
1 garlic clove
1 green chilli , deseeded
1 small red onion , diced
2 tbsp plain flour
1 tsp salt
1 tsp mild chilli powder
1 tsp baking powder
palm oil and/or vegetable oil , for frying
1 small red onion , thinly sliced
1 tbsp chopped ginger
2 garlic cloves
1 red chilli , deseeded and roughly chopped
150g pack small raw prawn
1 tbsp palm or vegetable oil
2 plum tomatoes , deseeded and diced
1 tbsp chopped coriander
juice 1 lime
hot pepper sauce , to serve

Steps:

  • Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.
  • Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.
  • Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

KALA (BLACK-EYED PEA FRITTERS FROM THE DUTCH ANTILLES)



Kala (Black-Eyed Pea Fritters from the Dutch Antilles) image

These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.

Provided by Linda

Categories     Appetizers and Snacks     Beans and Peas

Time 12h20m

Yield 10

Number Of Ingredients 6

2 cups dried black-eyed peas
2 egg whites
1 teaspoon salt
½ cup all-purpose flour
1 teaspoon cayenne pepper, or to taste
vegetable oil for deep frying

Steps:

  • Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
  • Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
  • Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 249.2 mg, Sugar 2.4 g

PAN SEARED DUCK BREAST WITH BLACK-EYED PEA FRITTERS AND CARAMELIZED ORANGE SAUCE



Pan Seared Duck Breast with Black-Eyed Pea Fritters and Caramelized Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

4 duck breasts
Salt and pepper, to taste
Caramelized Orange Relish, recipe follows
Black-eyed Pea Fritters, recipe follows
1 teaspoon canola oil
2 oranges, peeled and chopped
6 ounces fresh cranberries
1/2 cup orange juice
1 cup sugar
1 tablespoon chopped ginger
1 teaspoon sage, chopped
1 teaspoon mint, chopped
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1/2 pound dried black-eyed peas
4 ounces onions, peeled and chopped
1 tablespoon crushed red pepper flakes
4 to 6 tablespoons water
2 tablespoons chopped red bell pepper
2 tablespoons chopped scallions
Salt and pepper, to taste
Sugar, optional
Vegetable oil, for deep frying

Steps:

  • Preheat oven to 350 degrees. Heat a saute pan over medium heat. Season duck and place skin side down on hot saute pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters.
  • Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper.
  • Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
  • In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels.

BLACK-EYED PEA FRITTERS ("ACCARA")



Black-Eyed Pea Fritters (

Although most recipes for accara usually begin with soaking dried black-eyed peas overnight, this recipe eliminates that step by using canned ones. We've also added a cornmeal crust to provide a crunchy contrast to the soft interior.

Provided by Young Sun Huh

Time 1h25m

Yield 24 fritters

Number Of Ingredients 15

Two 15.5-ounce cans black-eyed peas, drained
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 scallions, green and white parts, sliced
1 1/2 cups yellow cornmeal
2 tablespoons peanut oil
1/2 habanero, roughly chopped (seeds removed if you don't want it too spicy)
1/2 yellow onion, diced
1 clove garlic, minced
2 small tomatoes, roughly chopped (about 1 1/2 cups)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Peanut oil, for frying
Kosher salt

Steps:

  • For the fritters: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them. Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.) Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.
  • For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth.
  • Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch. Remove to drain on a paper-towel-lined baking sheet. Season lightly with salt and serve with the spicy tomato sauce on the side.

AKARA (BLACK-EYED PEA FRITTERS)



Akara (Black-Eyed Pea Fritters) image

Note that Akara take at least an entire day to prepare, in order to allow the black-eyed peas to soak and the batter to rest. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koosé, and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish.

Provided by daboutans

Categories     Lunch/Snacks

Time P1DT30m

Yield 10 fritters, 4 serving(s)

Number Of Ingredients 7

3 cups dried black-eyed peas
1 large fresh onion, finely chopped
1/2 teaspoon salt
1 teaspoon sweet green peppers (to taste) or 1 teaspoon sweet red pepper, finely chopped (to taste)
1 pinch cayenne pepper (to taste) or 1 pinch red pepper (to taste)
1/2 teaspoon fresh ginger, peeled and minced or 3 pinches powdered ginger
2 cups vegetable oil (for frying)

Steps:

  • Clean the black-eyed peas in running water. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
  • Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
  • Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.).
  • Serve with an African Hot Sauce or salt, as a snack, an appetizer, or a side dish.
  • Variation: Add a half cup of finely chopped leftover cooked meat to the batter before frying; or add a similar amount dried shrimp or prawns.

Nutrition Facts : Calories 1402.2, Fat 110.6, SaturatedFat 14.5, Sodium 312.2, Carbohydrate 79.5, Fiber 13.9, Sugar 10.5, Protein 29.9

SEASONED BLACK EYED PEA FRITTERS



Seasoned Black Eyed Pea Fritters image

How to make Seasoned Black Eyed Pea Fritters

Provided by @MakeItYours

Number Of Ingredients 11

1 cup sour cream
2 1/2 teaspoons Lawry's® Seasoned Salt, divided
1/4 teaspoon Lawry's® Seasoned Pepper
2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
2 eggs, lightly beaten
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup vegetable oil

Steps:

  • Mix sour cream, 1/2 teaspoon of the seasoned salt and seasoned pepper in small bowl until well blended. Cover. Refrigerate until ready to serve.
  • Mash black-eyed peas in large bowl. Stir in remaining ingredients, except oil, until well blended.
  • Heat oil in large deep skillet on medium-high heat. Drop bean mixture into oil by 1/4-cupfuls, flattening slightly. Cook fritters, turning once, 7 minutes or until golden brown. Drain on paper towels. Keep warm while cooking remaining fritters. Serve warm fritters with sour cream mixture.

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